We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This crock pot beef stroganoff is made without canned soup, offers creamy, cozy flavor, AND is made easier in the crock pot!
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I grew up eating my Grandmother’s classic beef stroganoff recipe, so this homey dish has a special place in my heart.
If you’ve never had Beef Stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles.
It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.
How to Make Slow Cooker Beef Stroganoff from Scratch
This crockpot beef stroganoff recipe is based on my Grandma’s traditional beef stroganoff, but cooked in the crockpot to make it convenient and hands-free.
You’ll need a few key ingredients to make crockpot beef stroganoff.
Beef. As when you make Crockpot Beef Stew, the best, most tender cuts of beef for slow cooker stroganoff have marbling and can withstand long cook times, such as sirloin or chuck roast. Choose something you can cut into strips with some connective tissues that will break down and keep the beef tender.
- I opted for sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts. When the stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy.
- You can also use beef stew meat, though it is less preferable; since stew meat is a mix of different cuts, all of the pieces might not cook evenly.
- For a ground meat option or to use chicken, check out Ground Beef Stroganoff, or Chicken Stroganoff.
The Creamy Element. Sour cream (or Greek yogurt!)
- Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream.
- The remainder of the stroganoff sauce uses beef broth.
Herbs. Let’s be real: beef stroganoff is not a looker. That said, you can certainly add a pop of color and an extra layer of deliciousness by finishing it with fresh herbs.
- Thyme is my favorite herb to add to beef stroganoff and what you see pictured here.
- Parsley is another tasty choice.
- Dill, while not traditional, is another herb I really enjoy with beef stroganoff. While I don’t always have fresh dill on hand, I do have dried dill weed in my pantry, which is super yummy added to the beef stroganoff sauce. This is a matter of taste, so feel free to leave it out if you prefer.
Serving. Noodles, rice (or cauliflower rice), and even Garlic Mashed Potatoes are all options for serving your slow cooker stroganoff.
- You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic.
- Use whole wheat egg noodles instead of regular, as they offer more fiber and protein.
Grandma knows best, and here’s the most important tip about beef stroganoff my Grandma Dorothy shared every single time we ate it:
Go back for seconds. ALWAYS.
Tools to Make Slow Cooker Beef Stroganoff
- 5-quart or larger slow cooker (I have this programmable one, which switches to “keep warm” once the time is up).
- Small whisk (perfect for thickening the sauce).
Frequently Asked Questions
Sure! To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
Absolutely! Check out my Instant Pot Beef Stroganoff for a recipe.
No, it is not safe to put frozen meat in the slow cooker, as the meat will spend too long at room temperature as it thaws and bacteria can develop. If you want to use frozen beef, thaw it in the refrigerator first.
Absolutely! Beef stroganoff can be frozen in an airtight container for up to 3 months or refrigerated for 3 days. The best way to reheat it is gently on the stovetop with a splash of beef broth to keep it from drying out. I also suggest storing and reheating the stroganoff sauce only, then cooking the noodles fresh just before serving.
Slow Cooker Beef Stroganoff
- 1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
- 1 teaspoon kosher salt
- 1 teaspoon dried dillweed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 16 ounces cremini baby bella mushrooms, sliced
- 1 1/2 cups low-sodium beef broth divided
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup cornstarch
- 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
- Fresh parsley or thyme optional for serving
- Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
- Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
- Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
- While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.
- Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
- To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
- To make on the stovetop: See my classic Beef Stroganoff.
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